Sambal Udang is a spicy Malaysian Nyonya dish featuring prawns in a tangy sambal sauce, known for its rich, bold flavors and quick cooking time.
Large prawns (peeled and deveined), onions, and a squeeze of Calamansi lime juice to add a tangy zest.
A blend of fresh red chilies, onions, garlic, and shrimp paste forms the base for the sambal, adding depth, heat, and umami to the dish.
For a vegetarian-friendly version, substitute the prawns with firm tofu, hard-boiled eggs, or a mix of vegetables like okra, long beans, eggplants, or petai for a delightful twist.
Nyonya Sambal Goreng is a fragrant, creamy dish with cashews, belacan, tamarind, and lemongrass, delivering sweet, citrusy flavors that make it a crowd-pleaser in traditional Nyonya cuisine.
Fish Tumis is a spicy and tangy Nyonya fish stew from Penang, known for its balanced heat and sourness. Cooked in a tamarind-based broth, this flavorful dish is perfect with plenty of rice.
